Tissonneau is the true spell of my family last name. Have you ever tasted a COOL HEAT before?
If not, try this and enjoy. Can be use of Rub also.
Creole cooking was born in the kitchens of New Orleans, but found its flavors from all over the globe. This special mix of French, West African, Spanish, and Italian cuisine has created iconic dishes from some of our favorite celebrity chefs. Try this seasoning on crawfish for bisque, meat and seafood in your favorite gumbo recipe or on red fish before grilling. This seasoning will make you think your food came straight from the Tissonneau Quarter.
Ingredients: Spices, Smoked Sweet Paprika, Garlic, Onion, and Natural Flavor.
Secret recipe shhhhh...
1/2 cup Tissonneau Creole Heat
1 cup Brown Sugar
1 TBSP Sea Salt
.
Mix in Bowl.
Rub on pork ribs.
Smoke on the pit.
Enjoy👨🏾🍳👍🏾👍🏾👍🏾
.
Use for seasoning
Great on mix greens,
collard greens, take your potato salad to another level, or add just a pinch in your barbecue sauce.🇺🇸Baytown,Texas
💯%All Natural
N🚫Salt
N🚫Sugar
N🚫MSG
N🚫Soy
🎯Keto
🌞Gluten-free
🌱Vegan Safe
🍃Organic
👨🏾🌾local Farm
👨🏾🍳Certified Chef
🤲🏾Made From Scratch4.5 oz Jars
MUST be in cool temp.KEEP REFRIGERATED FOR LONGER FRESHNESS
Tissonneau Creole Heat
Shrimp Creole With Louisiana Rice
Serves: 4 / Hands On Time: 10 minutes/ Total Time: 45 minutes
Ingredients
Creole
3 tablespoons shortening or canola oil
1 large onion, chopped
2 small green bell peppers, seeded, cored and chopped
2 celery ribs, chopped
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
2 fresh bay leaves
Coarse salt and freshly ground black pepperLouisiana Rice
2 cups water or shrimp stock
1 cup long-grain rice
1 teaspoon coarse salt
1 pound large shrimp, peeled and deveined
1 tablespoon TISSONNEAU CREOLE HEAT
Hot sauce (optional)Instructions
To make the creole: In a medium, heavy-bottomed pot over medium heat, add the shortening. Add the onion, bell peppers and celery. Cook vegetables, stirring occasionally, until tender, but not brown, 3 to 5 minutes. Add tomatoes, tomato paste and bay leaves. Season with salt and pepper. Increase heat to a boil. Reduce the heat to simmer and cook, stirring occasionally, until thickened, about 35 minutes.
To make the rice: In a small saucepan, combine the water or stock, rice and salt. Place over high heat and bring to a boil. Cover and reduce heat. Cook for 20 minutes without stirring or lifting cover. Remove from heat and fluff with a fork. Keep warm until ready to serve.
Once the rice is done and the tomato base is thickened and the flavors have married, season the shrimp with TISSONNEAU CREOLE HEAT. Add the shrimp to the tomato base and cook just until the shrimp are pink and the flesh is opaque, about 5 minutes. Taste and adjust seasoning with salt and pepper.
Serve on rice with optional hot sauce.